Bizarre Foods with Andrew Zimmern Season 13 Episode 16 Food Science

In the 16th episode of the 13th season of Bizarre Foods with Andrew Zimmern, the host embarks on a culinary journey exploring the science of food. Over the course of the episode, Zimmern speaks with various food experts to learn about the chemical reactions and processes that occur in different cooking techniques and ingredients.

The episode begins with Zimmern visiting a lab to learn about the science behind meat cooking. Dr. Adam Danforth, a meat expert, explains to Zimmern the difference between muscle types and how that affects the texture and juiciness of the meat. They also talk about the process of curing meat and how that changes the flavor and texture. Zimmern then visits a restaurant that uses meat glue to create unique dishes. The chef demonstrates how meat glue, which is made from enzymes derived from animals, can be used to fuse different cuts of meat together to create interesting flavor combinations.

Zimmern then moves on to discuss the science of fermentation with Chef Ben Reade. Fermentation is a process that has been used for thousands of years to preserve and add flavor to food. Zimmern and Reade talk about how different bacteria and yeasts are used to create fermented beverages and foods such as kefir, kimchi, and miso. Reade also shows Zimmern the fermentation lab, where they use different yeasts and bacteria to create unique flavors and textures in their products.

Next, Zimmern explores the science of baking with pastry chef Christina Tosi. Baking is a precise science that requires exact measurements and temperatures to create the perfect texture and flavor. Tosi shows Zimmern how to make her signature cereal milk ice cream, which involves steeping cereal in milk to create a distinctive flavor. They also discuss the different chemical reactions that occur when baking, including the Maillard reaction that creates the brown crust on bread and the emulsification process that creates smooth textures in baked goods.

Zimmern then moves on to learn about the science of flavor pairing with Chef Kyle Connaughton. Flavor pairing is the process of matching ingredients based on their chemical compounds to create new and unique flavor combinations. Connaughton shows Zimmern how to use a flavor pairing app to find unusual ingredient combinations, such as raspberry and oysters. They then create a dish using these ingredients that surprises Zimmern with its deliciousness.

The final segment of the episode explores the science of molecular gastronomy with Chef Homaro Cantu. Molecular gastronomy is a culinary movement that uses science and technology to create new and innovative dishes. Cantu shows Zimmern how he uses liquid nitrogen and other tools to create dishes such as a smoked salmon that is cooked tableside using a chemistry set. They also discuss how molecular gastronomy techniques can be used to make food more nutrient-dense and healthier.

Overall, this episode of Bizarre Foods with Andrew Zimmern is a fascinating exploration of the science behind food. Zimmern does an excellent job of breaking down complex scientific concepts into easy-to-understand language, and the experts he speaks with are all engaging and knowledgeable. Whether you're a foodie or a science nerd (or both), this episode is sure to be a treat.